Something New: A Whole Lotta Bean Soup

(some say 15, some 16 - I'll say a whole lotta) 

Mr. McGoo and I gave this little slow cooker recipe a try last week... not too shabby, I liked it. Mr. McGoo liked it but said it was a bit on the bland side. I think it had something to do with us not using Italian turkey sausage but smoked turkey sausage instead. Next time we'll add a bit more seasoning to give it a little more taste and kick and use the suggested Italian sausage instead. I have half of this recipe in the freezer so I'll be sure to add more seasoning to that as it reheats before serving.

Ingredients:

    * 1 package 16 Bean Soup - I grabbed a bag of 15bean soup
    * 3 bay leaves
    * 1 tablespoon crushed oregano
    * 2 cans no-fat chicken stock
    * Additional water to cover
    * 3 stalks celery chopped
    * 3 carrots diced
    * 1 large onion chopped
    * 3 cloves garlic sliced
    * 1 pound turkey Italian sausage sliced
    * 2 cans stewed (or diced) tomatoes

Preparation:
Combine first 5 ingredients (liquid should cover mixture 1 to 2 inches) in slow cooker. Cover and cook on HIGH for 3 hours, or until beans are tender. Add remaining ingredients and decrease temperature to low; cook for additional 3 to 4 hours. If desired, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.